Pallotte cace e ove Abruzzese recipe, the classic one, without bread, with a heart of melting and tasty cheese.
It is a recipe from the poor Abruzzese tradition.
One of the typical ingredients that characterize this recipe is rigatino, which is not always available outside the region. Honestly, I don’t know which cheeses to recommend as a substitute, but you can try the same amount of a semi-aged pecorino cheese of your liking.
On my blog, you can also find the version with bread, all to be enjoyed, and other typical Abruzzese recipes, to make and remake.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz cheese (Rigatino, grated)
- 5.3 oz grated Parmesan cheese
- 5 eggs
- to taste parsley (Fresh, chopped)
- 28 oz tomato sauce
- 3 tbsps extra virgin olive oil
- Half onion
- Half bell pepper
- to taste basil
Tools
- Slotted spoon
- Pan
- Bowl
- Casserole
Steps
To make the Pallotte cace e ove Abruzzese recipe, first add the grated cheeses in a large bowl.
Add an egg for every 100g (about 3.5 oz) of cheese, the washed, dried, and chopped parsley, and start mixing, first with a fork and then by hand.
As soon as the mixture is homogeneous, form your meatballs.
Heat the oil and gently dip a few meatballs at a time (two or three), turning them occasionally.
Once they are golden, remove them with a slotted spoon and place them on a plate with absorbent paper.
The meatballs, not having bread, will tend to “collapse” but in the sauce they will regain their vigor.
Continue with the remaining meatballs.
In the meantime, prepare the sauce by sautéing the sliced onion in oil and adding the tomato sauce and a ladle of water.
After 15 minutes of cooking on low heat, add the meatballs and cook, still on low heat, for at least 30 minutes.
Serve warm or at room temperature.
